Fried Flying Fish
Fried flying fish is a delicious dish made from flying fish that has been seasoned, breaded, and then fried until it's crispy and golden brown. It's a popular dish in some coastal regions where flying fish is abundant. The crispy exterior combined with the tender and flavorful fish meat makes it a delightful culinary experience.
Ingredients
- 1 Whole flying fish (cleaned and scaled)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Tartar sauce or your preferred dipping sauce
Instructions
- Start by rinsing the whole flying fish under cold water and pat it dry with paper towels. Make sure it is thoroughly cleaned and scaled.
- In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well.
- Dip the whole flying fish into the flour mixture, ensuring it's fully coated on both sides. Shake off any excess flour.
- Heat vegetable oil in a deep pan or skillet over medium heat. You want enough oil to submerge the whole fish.
- Carefully place the coated flying fish into the hot oil, ensuring it is fully submerged. Fry it for about 4-5 minutes on each side or until it turns crispy and golden brown. Cooking time may vary depending on the size of the fish.
- Once cooked, remove the fried flying fish from the oil and place it on a plate lined with paper towels to absorb any excess oil.
- Serve the fried flying fish hot with lemon wedges and your favorite dipping sauce, such as tartar sauce. It pairs well with a side of steamed vegetables or rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 464kcal (23%)Carbohydrates: 97g (32%)Protein: 13g (26%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 2330mg (101%)Potassium: 174mg (5%)Fiber: 4g (17%)Sugar: 0.5g (1%)Vitamin A: 83IU (2%)Vitamin C: 3mg (4%)Calcium: 26mg (3%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
